2 ready-to-cook young chickens (about 2 lbs. each, split in half lengthwise or assorted pieces)
1/2 c. cooking oil
2 tsp. salt
1/2 tsp. pepper

PINEAPPLE GLAZE:

1 (9 oz.) can (1 cup) crushed pineapple
1 c. brown sugar
2 tbsp. lemon juice
2 tbsp. prepared mustard
Dash of salt

Drain pineapple, reserving 2 tablespoons syrup. Combine pineapple, reserved syrup, brown sugar, lemon juice, mustard and salt. Makes 1 1/2 cups.

Brush chicken well with oil and season with salt and pepper. Place on grill with bone side or inside nearest the coals. Broil slowly. When bone side is well-browned, 20 to 30 minutes, turn skin side down and cook about 20 minutes longer. Brush both sides of birds with pineapple glaze and broil about 10 minutes more or until tender, turning and brushing each side twice with glaze. Pass extra glaze. Serves 4.